Croque Monsieur Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon, softened | |
| 1 tbsp Dijon or prepared mustard | ||
| 12 slices firm white bread | ||
| Cooked ham | 1/2 Pound, thinly sliced | |
| Mayonnaise | 1/4 Cup (16 tbs) | |
| 6 oz Gruyere or Swiss cheese, grated or thinly sliced | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1 To taste | |
| Water | 1/2 Cup (16 tbs) | |
| 3 eggs, lightly beaten | ||
| Butter | 1/4 Cup (16 tbs) | |
| Vegetable oil | 2 Tablespoon | |
Directions
In small bowl, combine butter and mustard; spread over 6 bread slices.
Top with ham slices.
Spread mayonnaise over remaining bread slices and top with cheese.
Press sandwich halves together.
In shallow dish, mix together flour, baking powder, salt, pepper to taste and water.
Blend in eggs, mixing well.
Dip sandwiches into egg mixture, turning to coat both sides.
In each of 2 large skillets, melt 2 tbsp (25 mL) butter with 1 tbsp (15 mL) oil over medium-high heat.
Brown sandwiches lightly on both sides.
Cut each in half and serve on warm plates.
Top with ham slices.
Spread mayonnaise over remaining bread slices and top with cheese.
Press sandwich halves together.
In shallow dish, mix together flour, baking powder, salt, pepper to taste and water.
Blend in eggs, mixing well.
Dip sandwiches into egg mixture, turning to coat both sides.
In each of 2 large skillets, melt 2 tbsp (25 mL) butter with 1 tbsp (15 mL) oil over medium-high heat.
Brown sandwiches lightly on both sides.
Cut each in half and serve on warm plates.
Chef
